Food: Brekkieklubben launch

Whilst being here in Malmö, I’ve noticed the lack of breakfast options. Sure, Malmö is a culinary hotpot of different cultures & cuisines, but they don’t really ‘do’ breakfasts here. Sure, there’s the Scandi style cold-cuts frukost and then on the weekend plenty of places offer a ‘brunch’ but, it’s yet again a buffet affair, where people queue up and many miss out to what they want. Seeing the gap in the market, this is where Brekkieklubben (literally, The Brekkie Club) comes in.

Together with my Aussie mate, and fellow Swedexpat, Anya Trybala (who I’d check out her music project & label Ninoosh & Synth Babes Records) came together to bring the best of a Melbourne & British Brekkie to Sweden! And as I’d been listening to a lot of Kate Bush that morning and with Stranger Things 2 (then) on its way to be released, we wanted it to have a cool 80s & early 90s vibe.

We’ve been working together with Gro’up, an amazing community run space & restaurant founded by Nina Christensson (one of the founders of both SMAK & Bastard) and run by the bloody stellar duo of Project manager, Edith Salminen and Head Chef Marcus Schön. They are such a great addition to the food scene in Malmö and conveniently around the corner from our apartment.

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So, myself, Anya and Tom spent from the end September to mid November honing our idea & concept, Tom creating original art for the project with his illustration business, Jom Tones Illustration, myself pitching the idea at Ideon’s ‘Pitcher’s Corner’, until we set the date for our launch on Sunday the 26th of November. Selling Tickets through Eventbrite, we managed to drum up both trade, in the guise of 19 tickets (plus a further 4 walk-in orders) and interest by regularly updating our social media channels. With the menu written up, containing our spin on British & Aussie favourites and classics such as Eggs Benedict that you simply cannot get easily here, we were ready for the launch!

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The prices for the tickets were 146kr for a Brekkie plate (that you ordered, in advance, especially for you), coffee & a special surprise (which were vegan bread & butter puddings, inspired by the very British combo of ‘tea, toast and marmelade’, topped with Oatly fraîche. I Even made my own bitter orange marmelade for them!). We catered to people of all diets with a gluten free ‘Punked Porridge’ option and I made it my mission that most of the dishes were or could be made Vegan Friendly.

 

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On The launch day itself, Edith thankfully helped us through our very first service. It went amazingly well considering, albeit, I’m an accomplished cook and have worked in the service industry, but I had never been this side of the kitchen before. We got the food out, with relative ease and every customer was satisfied, together with some 80s & early 90s hits rocking out on the speakers. Edith then gave us a de-briefing on how to improve next time.

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Check out Brekkieklubben on

Instagram: http://www.instagram.com/Brekkieklubben

Facebook: http://www.facebook.com/brekkieklubben

So, people of Malmö look out for the next opening of Brekkieklubben, very soon!

 

 

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Food: Vegan Irish Stew

With St Patrick’s Day celebrations over the last weekend why not try something traditional but with a Vegan twist? This simple recipe is made with TVP chunks which, I’ve found, aren’t that easy to track down! My packet was bought whilst on holiday in Llandrindod Wells! In any case, it comes dried in a bag and looks like misshapen croutons, but these swell to make delicious but firm soya pieces that can be used in a number of creative ways.

You’ll need:

  • 100g TVP pieces,
  • 2 medium carrots,
  • 2-3 medium potatoes,
  • 1 large onion,
  • 2 Bay leaves,
  • 1tsp of all purpose seasoning,
  • 250ml boiling water,
  • 250ml of Irish stout (I used Carlow brewing company for M&S Irish Stout as it’s SFV)
  • 1tbsp of dried thyme,
  • 50g barley or oats,

 

Prepare the TVP pieces first by covering them with boiling water in a bowl with the seasoning. They should begin to swell to nice, meaty pieces.

Peel and chop the onion and soften in a little oil over a medium heat in a decent sized Dutch oven, then peel and chop the carrots and potatoes into nice chunky pieces. Add these to the onions and pour over the boiling water and the stout until the veg is more than covered. Combine the barley or oats along with the TVP pieces and their broth into the pan and stir. Season with black pepper, dried Thyme and the Bay leaves. Check the saltiness of the water for preference. The seasoning can be quite salty so be careful when adding more.

Give the whole thing a good stir and then cook in the oven on a medium heat for forty minutes. When it’s ready the broth will be rich, the TVP will be soft but hold their shape and the vegetables will be cooked but not disintegrating. Enjoy with some crusty bread or potato farls and a liberal glass of stout, I paired ours with another couple bottles of Irish Stout brewed for Marks and Spencer’s by Carlow Brewing Company. Making the most of finding vegan friendly Irish stout
Lá fhéile Pádraig sona dhuit! Sláinte!

Food: Eating Vegan at The SWiGG

 

When describing Swansea to anyone new the fact that it’s by the sea will probably come up at least once. It’s great for surfing, long walks along the sands and generally admiring in all its beauty. I’d imagine “vegan” isn’t the first word that comes to people’s’ minds when they think about Swansea.

The SWiGG however has an exciting new menu that includes, not just vegetarian options, but SFV options too. The recently reopened bar and bistro has been working hard to tempt new custom down to the waterfront for a unique take on Welsh cuisine. Situated in the shell of the National Waterfront Museum’s older wing, directly opposite the iconic lighthouse and tugboats in the heart of the marina, The SWiGG is inarguably more sophisticated than ninety percent of the bars and restaurants around. It offers the chance to sample something a bit different – a Welsh take on tapas. Well, more like ‘small plates’ than anything, but it’s an opportunity to try something uniquely Swansea but crucially, with a Vegan twist.

To begin with a glance at their coffee and daytime options, if you’re looking for delicious and SFV then look no further than their cakes and chocolate cups from Naturally Kind Food, washed down with some Coaltown Coffee (Soy milk available, of course). If you’re sticking around for a drink then how about some of their SFV beers like the award winning Cwtch from Tiny Rebel Brewery. For the more sophisticated try a gin cocktail with Dà Mhìle seaweed gin. They also stock a great range of soft drinks and juices like Hartridge fruit juices.

FOOD Swigg

For lunch or supper there’s the Beetroot Hummus, Crudité and Pumpkin Seed Salad is a riot of colour and flavour. The hummus itself is big on colour but delicate on flavour. Their Laverbread and Leek Stuffed Mushrooms are gloriously meaty (forgive the expression), with a zingy filling that bursts with lemon zest. Finally, their Vegan Salad is laced with ribbons of carrot, with tangy hits of crunchy peas, dotted with jewels of pomegranate seeds and crunchy peanuts, dressed with a soy rich dressing. They also have a Tabbouleh Salad with bulgar wheat, tomatoes, pomegranate, parsley and lemon and they’re working on a new breakfast of avocado, tomatoes and mushrooms stuffed with laverbread and lemon on toast.

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So, whether you’re chilling in the Cwtch Corner under the bespoke artwork, sitting at the bar, basking in the sun outside or inside at a table, you never feel like you’re just another customer. If you’ve ever wondered what Wales can offer the world beyond a SFV take on cheese on toast, then The SWiGG has the answer.

Vegan Salad

Drink: Beer Revolution, Hay-on-Wye

Set up two years ago by local team, Emily & Rob, Beer Revolution has become a true Tour de force of the craft beer world, and is my personal favourite bottle shop. Originally situated in Hay Castle, they have recently moved to a new (and warmer!) premises on 7 Market Street, right in the middle of Hay town.

With a huge bay window at the front, it lets you see their quality product from the opposite side of the street! Opulently framing it with the great period features of the building. It also floods the space with light, so the interior is light but cosy.

As you walk in you are met with a mish-mash of table tops, (some old reels, some with hairpin legs) stools & comfy burgundy Chesterfield sofas that are just asking to be sat in as you quaff a pint. The floor, of stripped floorboards, lends nicely to the laid-back, effortlessly cool atmosphere of the place.

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To the left, you have the reason you came in for! The beer!

Rows of refrigerators, jam-packed with interesting brews & ales. From the biggest selection of Welsh beers & ales I’ve ever seen to interesting international picks like Dugges, Beerbliotek, Poppels, Stigbergets & Brekeriet breweries from Sweden, Euskadi outfit Basqueland, Norwegian Haandbryggeriet, Stone from Germany or Oedipus brewery from The Netherlands.

As I am Scandinathan, I must add you can get the Scandi greats here like TO ØL, Omnipollo, Evil Twin & Mikkeller as well!

Their Welsh section is worth travelling for alone. Considering Hay is a border town you wouldn’t think that they’d have such an extensive Cymraeg collection. Think again! Coming here has led me to learn & discover up and coming breweries I’d never heard of. Like the Pontypool based Mad Dog,  Gellioedd based Geipel or Cowbridge based Tomos a lilford.

They also stock a great selection of local Herefordshire ciders.

Unlike many places these days that don’t offer many Vegan options, Beer Revolution has a surprisingly wide range, and interesting new finds like Good Chemistry Brewing or Cloudwater Brew Co.

At the bar, you can get this weeks selection on draught.

Can’t get to Hay? No bother, they offer an online bottle shop on their website http://www.beerrevolution.co.uk/

If you do come to the shop, (which I highly recommend), after you’ve bought your beer, why not peruse the room in the back with their side business, selling  Vintage clothes. Soon they will be opening their kitchen and serving food, becoming a hub of great beer, tasty food & vintage fashion. Sounds like Heaven!